Sometimes you just want a dish that comforts and reminds you of home. For me, the dish is the American classic, meatloaf. That great loaf of meat, mixed with veggies, egg and bread crumbs, is hardly glamorous but can be quite tasty if done right. Last night, I made a healthy version of meatloaf with turkey instead of beef, served with glazed baby carrots and roasted new potatoes. You can easily make your own bread-crumbs by putting a few thoroughly dry slices of bread (whole-wheat is healthier but anything you have) through the food processor. For wonderful flavor, add a garlic clover while you process. I always make bread crumbs from the crusty ends of baguettes. If you want to speed up the process of drying bread, dry breda slices brushed with a small amount of olive oil and minced garlic in the oven. Then process as normal. You really cannot beat the taste of fresh bread crumbs and you won’t be wasting that bread!
1 lb. ground turkey
1 C. whole-wheat bread crumbs (ideally made with garlic!)
1/3. skim milk
1 small bag of mushrooms
1 egg and 1 egg white
2 Tbs. Worcestershire sauce
5 Tbs. Ketchup
2 Tbs. fresh parsley
salt and pepper to taste
Process the carrot, onion and mushrooms in a food processor until finely chopped. Saute in a small amount of olive oil over medium heat until onions are browned and water from mushrooms has evaporated. Add 3 Tbs. ketchup and 2 Tbs. Worcestershire sauce to vegetables. Season with salt and pepper.
Meanwhile, soak the bread crumbs in the milk for 5 minutes. Add the egg and 1 egg yolk to bread crumbs.
Combine turkey, vegetable mixture, and breadcrumb mixture. The mixture will be very moist. Press into lightly greased loaf pan. Brush with remaining ketchup.
Bake at 350 F for around 45 minutes.